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Yogurt Cake with Marmalade Glaze Reviews

Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it after dinner with fruit coulis or whipped cream.

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Reviews

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3/4

I have been making this for years. I substitute 1/4 c melted butter and 1/4 c applesauce for the oil. Fat free lemon yogurt from brown cow is really good in this. I reduce the sugar to 2/3 c. Sometimes its nice to make a round cake and fold together lemon curd and whipped cream for a filling, then glaze it. Soooo yummy. Denver add extra flour and increase cooking time until it's browning on top.

karlaakpinar1
from Denver
/ 02.17.2015

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Totally fast and easy and totally delicious with a really nice texture. Only change, after reading previous reviews, was to add the lemon juice from the 1/2 "zested" lemon.

davissilvia
from Basalt, CO
/ 06.11.2014

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Excellent recipe and quite simple. I make this often.

skrk1882
/ 01.21.2014

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The flavor of the cake was fine but the texture just did not appeal to me; it was nice and moist but a little like a rubber sponge (not sure how to describe it). I think the cake came out as it should, but it was not what I was hoping for.

ajaymc
from Boston Area MA
/ 12.29.2013

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I doubled lemon zest, and added 1 tablespoon of juice.
It has good taste, but for next time I am going to use 1/2 cup of oil and 1/2 cup of butter.

edasmorante
from Mexico City
/ 04.03.2013

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This is such a quick and easy recipe, excellent outcome for minimal effort. I've made it several times using TJs goat milk yogurt, but last night also added sliced almonds and dried cherries to the batter. This added a lovely additional texture and multiplied the flavor immensely. You could add any kind of chopped nut or dried fruit to kick this up.

RoniJordan
/ 12.24.2012

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I make this simple cake over and over again. I always have the ingredients on hand, and it is a fabulous go-to. Tastes very classic and traditional, everyone loves it. I skip the marmalade - it's great on its own. Quick and yummy!

haricotverts
from NY
/ 05.30.2012

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I added half a lemon's yield of lemon juice to the cake batter and used kumquat marmalade for the glaze. The cake was great and I loved the moist texture, but I think 50 minutes is way too long for it to be in the oven. I checked on it after 43 minutes and it was a little over browned at that point. I think 35-40 minutes would be more suitable.

mortimerstreet
from London, UK
/ 04.08.2012

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All the positive
reviews made me
overly optimistic
and I decided to
make extra for
friends too. I
followed the recipe
exactly and while it
puffed up nicely and
looked very
promising, the cake
had a really awful
gummy texture with
no crumb. I guess I
should have known
better since it has
no butter. Not
recommended.

lolapuff
/ 12.05.2011

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Delicious! I used non-fat Greek yogurt and reduced the amount of oil (extra virgin olive oil) to 1/4 cup and it turned out wonderfully. Next time, I'd add more lemon zest to enhance the lemon-ness of the cake.